This easy chicken and biscuits recipe is the ultimate comfort food dinner! With tender chicken and veggies in a creamy sauce and fluffy cheddar Bisquick biscuits on top, the cozy, family-friendly meal is ready in about an hour.
For more family dinners, try this chicken pot pie with biscuits and Bisquick chicken and dumplings, or browse our vast collection of chicken recipes.
Table of Contents
Before You Get Started
A few quick tips will help you pull together a perfect casserole every time:
- Use cooked chicken. Rotisserie chicken, leftovers, slow cooker shredded chicken, and poached chicken work perfectly.
- Keep those peas frozen. Adding them straight from the freezer keeps them firm and green and prevents brown, mushy peas at the end.
- Pick the right pan. If you have a large (3-quart) oven-proof skillet or braiser, you can prepare the filling and bake the casserole all in the same dish. I often use a 12-inch cast iron skillet. For a thicker filling with biscuits that are closer together, use a smaller, deeper 2-quart baking dish.
- Go gentle on the mixing. Stir the biscuit dough just until it comes together for the most tender topping.
How to Make Chicken and Biscuits
Think of this section like standing beside me at the stove. Here’s how to get it done, with little kitchen secrets tucked in along the way.
Step 1: Sauté the Vegetables
Melt your butter in a skillet, then toss in the onion, carrot, and celery. Let the veggies soften for about 10 minutes. Sprinkle with flour and stir constantly for one minute to cook off the raw flour taste. This is the start of the roux, which thickens your filling.
** Pro Tip: Stir slowly but steadily. Don’t let the flour scorch, which can give the filling an unpleasant flavor.
Step 2: Add the Liquid
Pour in the broth and half-and-half a little at a time, whisking as you go. Keep it at a gentle simmer until the sauce turns creamy and coats the back of a spoon. Avoid boiling or it can separate.
** Texture Tip: This is a very thick, creamy filling. If you find that you’d like your sauce even thicker, you can either sift in small amounts of flour (while the mixture is still in the skillet), or you can let the filling bake in the oven without a cover before adding the biscuit topping. If it looks like the creamy filling is too thick, gradually stir in half-and-half or chicken broth to thin until it reaches the desired consistency.
Step 3: Add Chicken and Peas
Stir in your cooked chicken and frozen peas. Once it’s combined, spread the filling in a greased baking dish or oven-safe skillet.
** Mom Tip: If you’ve got a big cast iron skillet, use that. You’ll sauté the veggies, build the filling, and bake the whole casserole in one pan. Less cleanup is always a win!
Step 4: Bake the Filling
Cover the dish with foil and pop it in the oven for about 10 minutes. This lets the filling set and heat through a little so the biscuits sit nicely on top instead of sinking.
Step 5: Prepare the Biscuit Dough
In a bowl, stir together the Bisquick, buttermilk, cheese, and parsley until a soft dough forms.
** Substitution Note: Buttermilk helps tenderize the biscuits and gives them a nice slightly tangy flavor, but you can substitute with regular milk if that’s what you have on hand.
Step 6: Add the Biscuits on Top
Scoop the dough onto the hot filling in little mounds, about a quarter cup each. Seven or eight biscuits is just about right.
Step 7: Bake Until Golden and Cooked Through
Return the dish to the oven and bake uncovered until the biscuits are golden brown and a toothpick in the center comes out clean. If the tops brown before the middles are cooked, just tent with foil and keep going.
When you pull it out, brush the warm biscuits with melted garlic butter for that final touch of flavor.
Variations
- Add herbs like thyme, sage, or rosemary for a cozy flavor twist.
- Mix up the cheese. For instance, try freshly-grated Parmesan, mozzarella, Colby, or Swiss.
- Stir in a dash of cayenne or hot sauce for gentle heat.
- Make it gluten-free with a gluten-free biscuit mix and GF flour.
- Use turkey or leftovers from Thanksgiving instead of chicken.
- Bake in ramekins or mini cast irons for individual servings.
Preparation and Storage Tips
- Refrigerator: Store leftovers covered or in an airtight container for 3 to 4 days.
- Reheating: Warm in the oven at 325°F or pop in the microwave just until heated through.
- Freezing filling only: Freeze the creamy chicken base for up to 3 months. Thaw in the fridge, then bake with biscuits when ready.
- Freezing the whole dish: Assemble, cover tightly, and freeze. Bake from frozen, adding extra time and tenting with foil if needed.
- Make-ahead: Prepare the filling the night before. Reheat it gently, then drop biscuits on top right before baking.
I made this tonight for my family and everyone went back for seconds (and thirds!). Delicious easy recipe. I will certainly be making this again. Thanks!
– Haley
Serving Suggestions
Pair the chicken and biscuits with:
- Extra veggies: a house salad with candied pecans, roasted broccoli, or roasted asparagus.
- Southern classics: Southern collard greens, Southern-style green beans, Arkansas green beans, or fried apples.
- Hearty starches: Mashed potatoes or rice on the side makes the meal even more filling.
Frequently Asked Questions
Why are my biscuits raw in the middle?
They just need to bake a little longer (cover the dish loosely with foil if the tops of the biscuits are getting too dark). Try using smaller scoops, make sure your oven is fully preheated, and bake in a larger dish so the biscuits are spread out enough and the heat circulates evenly.
What if my filling is too thin?
Simmer uncovered for a few extra minutes, or whisk in a bit of flour to thicken.
Can I swap half-and-half for milk?
Yes; it will be slightly less rich.
I don’t have frozen peas. What can I use instead?
Fresh peas (blanched), corn, frozen mixed vegetables, or frozen cut green beans are all good substitutes.
How do I prevent soggy biscuits?
Don’t cover the dish tightly while baking, use smaller biscuit scoops, and make sure your filling is nice and thick before topping it.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Chicken and Biscuits
Equipment
- 3-Quart Casserole Dish or a 12-inch cast iron skillet
Ingredients
FOR THE FILLING
- 2 cups chicken broth
- 1 cup half-and-half
- ⅓ cup butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- ½ cup flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups cooked, diced or shredded chicken
- ½ cup frozen peas (not thawed)
FOR THE BISCUITS
- 2 cups Bisquick
- ⅔-¾ cup cold buttermilk (or sub with regular milk)
- ½ cup grated sharp cheddar cheese
- ¼ teaspoon dried parsley
- 2 tablespoons butter, melted
- ⅛ teaspoon garlic powder
Instructions
PREPARE FILLING
- Preheat oven to 425°F. Spray a 2 ½ – 3-quart casserole dish with cooking spray and set aside.
- In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
- Melt butter in a large skillet over medium-high heat. Add onion, carrot, and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture. Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.
- Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
PREPARE BISCUITS
- Use a fork to stir together the Bisquick mix, buttermilk, cheese, and parsley until a soft dough forms. Start with ⅔ cup of buttermilk, and gradually add more (if needed) to bring the dough together. It shouldn't be too wet, but you don't want any dry pockets of flour.
- Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a scoop to drop about ¼-cup of the biscuit dough (or even slightly less) at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish. You can use a larger scoop to drop 6 biscuits on top, but these larger biscuits will take longer to bake through.
- Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean. If the biscuits start to get too dark on top before they're cooked through, just tent loosely with aluminum foil and continue baking. Stir together melted butter and garlic powder; brush over warm biscuits and serve.
Notes
- If you have a large (about 3-quart) oven-proof skillet or braiser, you can prepare the filling and bake the casserole all in the same dish. One less item to wash at the end! I often use a 12-inch cast iron skillet.
- For a thicker filling with biscuits that are closer together, use a smaller, deeper 2-quart baking dish.
- Use a smaller scoop (about ¼-cup or less) to make smaller biscuits, which will cook through easier than larger biscuits.
- Sub regular milk for buttermilk in the biscuits.
- Use cooked chicken such as rotisserie chicken or slow cooker shredded chicken, or try it with leftover turkey.
- Store leftovers in the fridge for 3 to 4 days.
- Warm leftovers in the oven at 325°F or pop in the microwave just until heated through.
- Make ahead: Prepare the filling the night before. Reheat it gently, then drop biscuits on top right before baking.
Nutrition
Delicious! Made the recipe exactly as described and I was not disappointed. It made for a cozy fall evening meal and we had enough for leftovers the next night.
– Gabrielle
Originally published in September, 2020, this recipe was updated in October, 2025.
This recipe is a must make! Everyone in the family loved it and it was so easy to make!! I slowcooked the chicken (high for 6hrs) in chicken broth and a homemade all seasoning, substituted peas for grn beans, and used pop can buttermilk biscuits, made the rest of the recipe just as is! DELISH!!!
Thank you, Vanessa!
Chicken and vegetables tasted good, but despite cooking twice as long as the recipe called for, the biscuits were raw on the bottom. Finally had to flip the biscuits and cook some more. Then, the filling was way too thick from overcooking and the biscuits were chewy! Strongly recommend baking biscuits separately and adding to the finished casserole for any hope of a decent meal. And yes, I am an experienced cook!
Easy & very tasty! My family love this ! Very good on a cold rainy/snowy night!
Thank you, Virginia! We’re so glad you enjoy it.
I made this last night with no adjustments. I know there are some who say the biscuits don’t cook through. So, I did have some concerns there, but tried it anyway; based on so many other positive reviews. What I did do was drop the biscuits on the filling as soon as it came out of the oven. So, it was very hot. Also, I just barely dropped them on top, making sure I didn’t push them down into the fillings. My biscuits were cooked through very nicely. Just didn’t have the crunchy top that regular biscuits have. If that is a showstopper for you, then you should probably cook your biscuits separately and just top the filling with them after cooking.
My only issue was the filling was too thick. Something I could have easily remedied with less flour or more stock. You can make the filling as thick or thin as you like. That’s just you cooking.
If I were to make one adjustment, I might add some corn and/or potatoes to the filling; more like a traditional pot pie. And add some chives to the biscuit batter. That might be good. Otherwise, a very easy, yummy, comfort dish, for sure.
Thanks, Doug. Glad that you enjoyed the meal!
Delicious. I had some fresh green beans that I added. Came out perfect.
Yum! We’re so glad you enjoyed it, Juliann.
Blair, this is EXCELLENT! It’s now my wife’s favorite meal. Thank you so much so much for sharing.
We’re so happy to hear it. Thank you for trying it out, Russell!
This recipe is amazing! I’ve made it several times and is always a hit! I double up on the sauce mixture and biscuits! This recipe is definitely a keeper!
Thank you, Holly!
So so good-the biscuits are the perfect addition. My whole family loved it!
Thank you, Cheyenne!
Soo good!! I added chopped red potato, onion powder and paprika.
Thank you, Mary! We’re so glad you enjoyed it.
Loooved this! It’s not fall here, but this dish screams comfort and coziness. This would be a great dish to gift someone, too. So good.
I’m so happy to hear that, Victoria. Thank you! I agree — it’s the perfect comfort food meal!
I made this today it was delicious
Thank you, Diane! We’re happy to hear you enjoyed it.
I ended up baking for about 20 minutes. 10 minutes without foil and 10 minutes with. Turned out perfect.
Thanks, Madison!
I was disappointed in this recipe. The biscuits were gummy. The “gravy” was more like a cream sauce. I’m still looking for an authentic recipe for chicken & biscuits where you stew the chicken and thicken the broth.
We’re sorry to hear this, Margaret! It’s one of our most popular recipes. You might enjoy our creamed chicken and biscuits recipe instead. Thank you for your feedback!
Very disappointing . Gravy was extremely thick . I would reduce the flour to 1/4 cup. I had very good chicken stock , so increased stock to 4 cups with 1 cup half and half. Also added powder garlic and two bay leaves as well as some smoked papricka . The reason I made this recipe was because I had rotisserie chicken. Did NOT do biscuits on top as I have an outstanding buttermilk biscuit recipe. Trying to figure out what other seasonings I could add.
We’re sorry to hear this, Eileen, but appreciate the feedback! A few readers have tried adding all-purpose seasoning.
Roasters: I guess I commented about roasters and that got me on “your list”. So here is why you DON’T want a round roaster. Just spend the money and get a 100+ year old Griswold oval. Your subject will fit. Personally I cook by feel. Never the same way twice but I realize your audience probably cannot tolerate that. So here is a big pork roast done in the second from smallest Griswold. Vegies got done while the roast itself just “rested” for and hour. Carrots, onions, potatoes and whatever you like got thickened with flour and milk right in the roaster and the roast dumped back in “for a while”. OK. I get it. No pictures. I do not do instagram. Maybe if trust grows. Not Virginia but W. Virginia. Search for Paulser Butcher in Revolutionary War period.